Makes 4 Servings
Cooking + Prep Time: 1 hour & 20 minutes + 4 hours+ refrigeration time



1 & 1/2 cups of light cream
1/4 tsp. of salt, kosher
2 large eggs
2 large egg yolks
Dulce de leche, prep

Preheat oven to 325F. Line four ramekins with melted caramel.
Combine the cream with dulce de leche & salt in pan.
Stir till you have a smooth mixture that is just starting to simmer a bit.
Candy thermometer should read 160F.

Whisk the eggs in medium bowl.
Once cream has heated fully, temper eggs with it.
Add 1-2 ladles full of the hot cream into eggs and constantly whisk.
Add egg mixture back to pan, still whisking. Set pan aside.
Line large roasting pan with clean towel.
Bring large pot half-filed with water to a boil.

Pour custard into ramekins lined with caramel.
Place them in roasting pan.
Add heated water till it has reached halfway up ramekins.
Bake in 325F oven till custard barely sets, 25 to 30 minutes.
Remove pan from oven. Allow to fully cool.

Place ramekins in refrigerator for four hours.
Run knife around ramekin edges and invert them onto plates.

Serve promptly.

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